I’ve been making a version of stuffed peppers for many years now. I’ve played with the recipe and finally found one where, Jim and I both say, “Nailed it!”. Stuffed peppers just say fall and winter comfort to me, know what I mean? This batch will also feed a small army, so have some friends over or plan for leftovers!
If you prefer not to eat dairy, it can easily be made without cheese. You can also use whichever type of ground meat that you have on hand.
Grain-Free Stuffed Peppers
There's something about stuffed peppers that just says warm comfort fall food to me. This recipe is great for family Sunday Night Dinners or just a weeknight meal, but beware – there'll be leftovers!
Preheat oven to 350° F. Add the bell peppers to a 13 x 9 in. baking dish, facing up. When the oven has preheated, add the baking dish to the oven for 20 minutes.
You may need to cook the meat in one pan and the veggies in another pan, unless you have a very large saute pan. Add 1 tbsp. of the cooking fat to a large saute pan over med.-high heat. Add onions and garlic and cook for 3-4 minutes until fragrant. Add in celery, carrots, and cauliflower rice. Stir and continue to cooking over med.-high heat. Add sea salt and pepper. Add in one jar of Otamot Tomato Sauce. Stir and cook for 20 minutes until veggies are cooked through.
While the veggies are cooking, add the remaining cooking fat to a separate skillet on med.-high heat. Add in the ground bison and season with Italian seasoning. Continue cooking for about 10 minutes. Add in the second jar of Otamot tomato sauce, stir, and cook until meat is done.
Combine the ingredients from both pans in the larger skillet or in a large bowl. Stir to combine.
Remove the par-baked bell peppers from the oven. Using caution with the hot peppers. Add stuffing to each pepper – they will likely be overflowing – that's ok. Top with grated mozzarella cheese.
Place the baking dish in the oven and cook for 15 minutes until cheese is melted. Serve and enjoy!
This recipe is inspired by a spaghetti squash dish I had in Salt Lake City when I attended the Young Living Conference in June of 2017. It was so good and filling that I knew that I needed to recreate my own version at home. Every time I make it, Jim raves about it!
Spaghetti Squash and Turkey Meatballs
I've included the sauce recipe that I use, BUT for a quicker version, my two favorite clean and tasty sauces are Rao's and Otamot. Feel free to substitute. This is a satisfying and hearty winter dish and I think will be a crowd pleaser.
Cut the top and bottom off of the spaghetti squashes. Then cut in half lengthwise and scoop out seeds. Place squashes flesh side down in a rimmed pan (like a jellyroll pan) with about a 1/4 inch of water.
Bake for 45-55 minutes or until a knife easily pierces the skin.
Meanwhile, in a large sauté pan over low-medium heat, add the olive oil, diced tomatoes, tomato paste, and all spices. Stir to combine.
Allow to come to a low simmer.
In a medium bowl, add the meat and spices. Mix together with your hands until spices are well distributed throughout the meat.
Form the meat into eight evenly-sized meat balls. Place meatballs in the sauce to cook.
When the spaghetti squash is cooked, remove from oven and allow to cool. Once cool, use a fork to loosen the flesh from the skin. Keep the flesh in the skin to allow for a "bowl" in which to serve the squash, sauce, and meatballs.
Cook meatballs in sauce turning over after about 25 minutes. Cook for about 20 additional minutes, or until meat is done in the center.
To serve, place one half of the spaghetti squash in a bowl. Top with meatballs, sauce, fresh parsley, and shaved parmesan.
There is just something about enchiladas. Maybe it’s the sauce, maybe it’s the melding of all the flavors, whatever it is, I simply love them. Since going paleo about nine years ago, enchiladas left the regular rotation in my diet, but with Siete’s products, enchiladas are BACK! If you want to know why we avoid grains, check out this post here. I hope you’ll try out the recipe and send me a picture or tag me on social media.
Paleo Chicken Enchiladas
Everyone needs a good enchilada recipe, especially if you've gone grain-free. This recipe is sure to be a crowd pleaser – even for those that aren't grain free.
2.5lbsboneless skinless chicken breastsbaked and shredded
1 ½cupriced cauliflowerfresh or frozen
1jarSiete Enchilada Sauce
1 tbspcooking fatbutter, ghee, etc.
Siete Traditional Hot Sauceoptional garnish
8ozCotija cheeseoptional garnish
2tbspcilantro, chiffonadeoptional garnish
2avocados, slicedoptional garnish
ground pepper to taste
Saute onions over medium-high heat in a large saute pan with 1 tbsp cooking fat. Once translucent, add in riced cauliflower, shredded chicken, and diced tomatoes.
Add in spices and saute for 10-15 minutes to allow flavors to meld and the cauli rice to cook.
Preheat the oven to 350° Fahrenheit.
Pour the enchilada sauce into a container large enough to dip the tortillas in. Once the chicken mix is done cooking, dip a tortilla into the enchilada sauce on both sides.
Fill the tortilla with the chicken mix, roll up and place in a large rectangular glass baking dish. Continue filling up tortillas until you run out of filling or room in the dish.
Pour the remaining enchilada sauce on top the enchiladas and break apart and sprinkle the cotija cheese on the enchiladas.
Cook for 15 minutes. Remove from oven and serve. Top with optional toppings: Siete traditional red hot sauce, cilantro, and avocado.
Shredding the Chicken
Handmixer: add cooked chicken to a large bowl and turn on the mixer at a low speed. This will shred the chicken – voila! Caution – hot chicken bits might fly about your kitchen.
Stand mixer: using the paddle attachment, add cooked chicken to the stand mixer and turn on low. Increase the speed only 1-2 levels. This will also shred the kitchen EASY PEASY. Caution – hot chicken bits might fly about your kitchen.